As a Nigerian, naturally Puff Puff is one of my favorite appetizers. It is a recipe I have made countless times but it never gets old.
It is almost unbelievable to think that I have been making this recipe for more than 50 years.
What is Puff Puff?
Puff Puff is a snack or appetizer that is made from fried dough. It is very popular in Nigeria.
When I lived in Ghana for a few years, it was also sold there but under a different name.
When I was younger, street vendors would hawk Puff Puff by the road side. Some would stop by during traffic stops to sell, while others would hawk the streets with Puff Puff in a transparent glass box. I can visualize this clearly as I describe this, and it brings back a lot of beautiful memories.
When my children were younger, they would plead with me to buy or make them Puff Puff and I would as a treat, and they loved it!
These days people fry Puff Puff in their homes especially those who live outside Nigeria. Personally, I prepare it when I have events at my house or during the holiday season for my grandchildren.
Let’s get started with making Puff Puff the Nigerian way!
How Do You Make Puff Puff?
To get started, you need a few basics: flour, sugar, yeast, salt, and a little nutmeg if you like that hint of spice. Just mix all these dry ingredients in a bowl first.
Once you’ve got that base, it’s time to add some warm water—just enough to turn the mixture into a smooth, thick batter.
The key thing to remember is that you want it to thick and not runny. No one likes Puff Puff with nothing on the inside!
Depending on your preference you can mix by hand or with a wooden spoon. I usually mix both ways and honestly you will still end up with the same result.
The next step is key and that is patience. You have to wait it out! So, cover the bowl with plastic wrap or a clean cloth and let it sit for about an hour.
After an hour, you will see that the dough has risen. This is totally normal and expected. That is the power of the yeast that we added earlier.
Can You Bake Nigerian Puff Puff?
While you can bake the dough, I would not recommend baking and calling this Puff Puff. Nigerian Puff Puff is fried in deep oil. With that said, let’s continue the next step.
The Frying Process
The next step is to begin the frying process. I have some friends who don’t like frying but for me, the way I look at it is that in a few moments I would get to taste my first ball of Puff Puff.
Put a deep frying pan or pot on your cooker and some vegetable oil. Make sure it is a deep pan or pot so that you have enough oil and also to protect you from the splashing oil.
You’ll need enough oil to let the Puff Puff float and puff up as it fries.
The way I check that it is time to start frying the Puff Puff is by dropping small amounts of batter into the oil. If it sizzles, I know it’s time! Alternatively you can simple check that the temperature is around 350°F (175°C).
The next steps would go by very quickly. You can grab your spoon or use your hand to scoop small portions of the dough. Carefully drop them into the hot oil. My personal preference is to use my hand because I feel like I can gauge how much dough I want for each one. But please feel feel free to use a spoon.
As soon as the dough hits the oil, it will start to puff up. You have to monitor them closely and keep flipping each dough so that it can cook evenly. I don’t like my Puff Puff to be darker brown so I usually stay alert for this part. If you snooze here, you might end up with a burnt batch.
Each batch will take approximately five minutes.
When the color is to my liking, I drain them on a plate lined with paper towels to soak up any extra oil.
And that’s how easy it is! You’ve got warm, golden Puff Puff ready to enjoy.
Nigerian Puff Puff Recipe
Equipment
- 1 Mixing Bowl Large bowl for mixing the batter.
- 1 Measuring Cups and Spoons: Typically includes cups (1 cup, 1/2 cup, 1/3 cup, 1/4 cup)
- 1 Whisk or Wooden Spoon Whisk or 1 sturdy wooden spoon for stirring the batter until smooth.
- 1 Plastic Wrap or Clean Cloth Large enough to cover the mixing bowl while the dough rises.
- 1 Deep Frying Pan or Pot: About 3–4 quarts, to hold enough oil for deep frying.
- 1 Thermometer (optional) Frying or candy thermometer to monitor the oil temperature.
- 1 Slotted Spoon Slotted spoon to turn and remove Puff Puff from the oil.
- 3-4 Paper Towel Sheets Sheets, for draining excess oil from the fried Puff Puff.
- 1 Small Spoon or Scoop Spoon or small ice cream scoop, about 1 tablespoon size, to scoop batter into the oil.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp active dry yeast
- 1/4 tsp salt
- 1/2 tsp ground nutmeg optional
- 1 cup warm water adjust to get the right consistency
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine flour, sugar, salt, nutmeg, and yeast.
- Add Water: Gradually add warm water to the dry mixture. Stir until the batter is smooth and thick but still pourable. Adjust water if necessary, but avoid making it too runny.
- Let Dough Rise: Cover the bowl with a clean cloth or plastic wrap and let it sit in a warm place for about 1 hour, or until it has doubled in size.
- Heat Oil: In a deep frying pan or pot, heat about 3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Puff Puff: Using a small spoon or your hands, scoop small portions of the batter and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.
- Cook Until Golden: Fry each batch for about 5 minutes, turning occasionally, until they are golden brown on all sides.
- Drain and Serve: Remove puff puff pieces from the oil and place them on a paper towel-lined plate to absorb excess oil.
Notes
Storing Puff Puff
While it is best to eat Puff Puff shortly after it is made, you can store them.-
At Room Temperature:
- Best for: Short-term storage (up to 1 day).
- How to Store: Place Puff Puff in an airtight container or cover it with plastic wrap to keep it fresh. Store it at room temperature, away from direct sunlight.
-
In the Refrigerator:
- Best for: Storing for up to 3 days.
- How to Store: Transfer the Puff Puff to an airtight container lined with a paper towel to absorb excess moisture. Place another paper towel on top before sealing the lid to help maintain freshness.
- Reheating: Reheat Puff Puff in the microwave for about 10-15 seconds or in an oven at 350°F (175°C) for 5-7 minutes to restore its texture.
-
In the Freezer:
- Best for: Long-term storage (up to 2 months).
- How to Store: Place cooled Puff Puff in a freezer-safe container or resealable freezer bag, separating layers with parchment paper to prevent sticking.
- Reheating: Thaw Puff Puff at room temperature, then reheat in an oven at 350°F (175°C) for 8-10 minutes or in the microwave for about 15-20 seconds until warmed through.
Let’s dig in!
You should be all done with preparing your Nigerian Puff Puff. It is ready to serve as an appetizer or a snack! Thanks for being here. Let me know if you enjoyed making this recipe and any substitutions you make to this dish
OMG ! I was salivating and craved for this delicious looking puff-puff. Now that I’ve fed my eyes, I want to follow your receipe to make same delicious 😋 puff-puff for myself. Thanks for making the receipe so explicit.
Thank you so much for your feedback!